France - Rhone Appellations

Question 1

What is the topography of Cote Rôtie? How does this influence viticulture?

Answer 1

Steep slopes that are often terraced facing east and south-east, resulting in good sunlight interception and sheltered from winds from the north.
The steepness of the slope means much of the work has to be done by hand and erosion is a constant problem. As many vines are on terraces repair work needs to be done from time to time. Vines have to be trained as single or double guyot, and are tied to one or two poles (échalas)

Question 2

What factors enable Côte Rôtie to achieve ripeness?

Answer 2

High levels of sunlight and heat, rapid drainage and poor, stony soils.

Question 3

What are échalas?

Answer 3

The local name for the poles that vines are trained to.

Question 4

What is the history of the popularity of Côte Rôtie? Who influenced the change?

Answer 4

Due to lack of commercial interest and the hard work involved, the plantings in the appellation had shrunk to 70ha in the early 1970’s.
The appellation was revived by Etienne Guigal and his son Marcel, and their single vineyard Côte Rôties (the first were La Mouline and La Landonne) and the high scores awarded by Robert Parker.
Today there is 250ha under vine.

Question 5

What is the typical quality and price of Côte Rôtie?

Answer 5

Very good to outstanding, premium to super premium.

Question 6

Which varieties are permitted in Côte Rôtie? Does this reflect real use cases?

Answer 6

All wines are red and made from Syrah, with up to 20% Viognier permitted in blends, though in practice this is often 0% and no more than 8%.

Question 7

What is typical planting material, densities and permitted yields for Côte Rôtie?

Answer 7

Syrah vines are most commonly propagated by mass selection.
Rootstock 3309 is preferred for its productive nessus and ability to produce grapes with a good depth of colour.
Planting density is 10,000 vines per hectare, which creates competition between the vines, reduces yields and produces concentrated fruit in the wines.
Max yield is 40hL/ha.

Question 8

What is the typical winemaking for Côte Rôtie?

Answer 8

When both varieties are used, they must be co fermented.
Winemaking emphasises aromatic potential of the wines, with most choosing to destem and cold soak. Although, there’s an increasing amount of producers including a percentage of stems.
Warm fermentation temperatures are common for full extraction.
Where Viognier is used, it adds floral and fruity aromas.
Natural yeasts are often used for greater terroir expression.
MLC takes place in cask.
Maturation is either in small barrels (usually 225l barriques on the Guigal single-vineyard model) or in larger wooden demi-muids of 500-600l, favoured by many for less overt oak notes in young wines.

Question 9

What is the typical style of Côte Rôtie?

Answer 9

Known for pronounced aromas, and are typically softer and less full bodied when compared to Hermitage or Cornas.

Question 10

What are the maximum permitted yields and varieties of Condrieu?

Answer 10

41 hL/ha, ensuring medium to pronounced intensity. Viognier 100%

Question 11

What is the general topography of Condrieu?

Answer 11

The river turns south-west at this point, resulting in the vineyards often being south facing to enhance ripening.
Vines are grown on steep, rocky, low fertility slopes, often in terraced vineyards with constant challenges from soil erosion and wind.

Question 12

What is the size of Condrieu?

Answer 12

197 ha, and encompasses Chateau Grillet’s 3.5 ha

Question 13

What is unique about Chateau-Grillet?

Answer 13

A single-estate 3.5ha AOC within Condrieu AOC, which created the reputation of Viognier (some of it domaine bottled from the 1830s onwards) as one of France’s great wines before it came back into fashion in the 1980s.

Question 14

What is typical winemaking for Condrieu?

Answer 14

Mostly fermented in stainless steel or large wooden vessels, but some producers use the more expensive small barrel that results in enhanced texture and flavour.
MLC is optional and depends on the vintage, but is usually carried out.
Wines are typically aged on the lees for 10-12 months often with lees stirring.
The model for high quality Viognier from around the world.

Question 15

What is the typical price and quality of wines from Condrieu?

Answer 15

Very good to outstanding, premium to super premium.

Question 16

What area does Saint-Joseph cover? Why is change to this up for discussion?

Answer 16

A long appellation running from Condrieu to Cornas, nearly the entire length of the north Rhone (50km).
The historical heart is around the lieu-dit Saint-Jospeh in the southern end, opposite Tain L’Hermitage.
The appellation was extended in 1994 to include some sites not on the hillsides that generally produce lower quality wines.
Confidence with the appellation has grown, and today, the debate is whether to reduce the appellation and limit it to hillside slopes only.

Question 17

Who are two producers credited for raising the prestige of Saint-Joseph?

Answer 17

Jean Louis Chave and Domaine Gonon

Question 18

What are the legal parameters for Saint-Joseph?

Answer 18

90% of wines are red. Max yield is 40hL/ha. Marsanne and Roussanne are permitted in the red wines, they’re rarely included.

Question 19

What is the typical winemaking within Saint-Joseph?

Answer 19

Stainless steel and large wood are the most common fermentation vessels.
Ageing is usually in large wood tanks or barrels, and occasionally barriques.

Question 20

What is the typical quality and price of Saint-Joseph?

Answer 20

A wide range, from good at mid-range prices to outstanding at premium and super premium.

Question 21

What is the history of Hermitage?

Answer 21

The hill of Hermitage has been producing wine since the Greco-Roman era.
This most famous of all North Rhone appellations is named after the twelfth century crusader and latterly hermit, Gaspard de Stérimberg.

Question 22

What is the topography of Hermitage?

Answer 22

Located above the town of Tain L’Hermitage and on the east side of the river. The appellation is on a south facing slope, catching the sun and having protection from cold winds.
137 ha that’s virtually all planted.
The hot, dry vineyards with thin, stony soils result in wines of pronounced intensity, high tannins in the reds and longevity.

Question 23

What are the legal parameters of Hermitage?

Answer 23

40hL/ha for reds, 45 for whites (although this is rarely achieved as many producers have old wines giving low yields) divided into roughly 2/3rds red.

Question 24

Where and what are the most famous climats of Hermitage?

Answer 24

For Syrah, they’re on the western end of the hill that records the highest temperatures, for example Le Méal.

Question 25

What is a key problem in Hermitage?

Answer 25

Soil erosion, meaning some vineyards have to be terraced and most of the work has to be done by hand, raising costs.

Question 26

What is typical red winemaking in Hermitage?

Answer 26

Traditional.
Some stems are included in warm years.
Warm fermentation temperatures are used for maximum flavour and tannin extraction.
Lengthy oak ageing commonly deployed (12-18m), with a proportion of new being common, but not always used. Medium to large vessels are common.

Question 27

What is typical white winemaking from Hermitage?

Answer 27

Typically a blend of Marsanne with some Roussanne, or pure Marsanne.
Fermentation is either in old wood vats, new or old oak barrels or steel, depending on preferred style.
Aged on lees for 10-12m.
After long bottle ageing these wines can develop rich creamy and nutty flavours with outstanding complexity.
In very ripe years a rare Vin de Paille is made (dry grapes off the vine)

Question 28

Who dominates holdings in Hermitage?

Answer 28

The negociant houses of Chapoutier and Jaboulet.
A significant amount is owned by the co-operative Cave de Tain (15% of the appellation) and JL Chave

Question 29

How does Chapoutier and Chave’s approach differ?

Answer 29

Chapoutier has pioneered an approach focusing on individual parcels, while Chave blends from around the appellation.

Question 30

What is the typical style and price of Hermitage?

Answer 30

Very good to outstanding and mostly super-premium.
The reds in particular are the model of the world’s most structured and long lived Syrah wines.

Question 31

What area does Crozes-hermitage encompass? How large is this?

Answer 31

The largest northern Rhône appellation on the east side of the River. It surrounds the town of Tain L’Hermitage and the hill itself, while extending almost equally east, north and south of here encompassing a total of 1700ha.

Question 32

How can the climate vary within Crozes-Hermitage?

Answer 32

The North sector has a continental climate with a marked alpine influence: it can be extremely cold in winter, with a strong influence from the Mistral. It has a long growing season and high diurnal range resulting in wines of moderate sugar accumulation and retained acidity.
The southern sector is more temperate, although there can be heavy rainfall in late autumn and throughout the winter.

Question 33

When was Crozes-Hermitage created, and when did this change?

Answer 33

1937, and extended, similar to St-Joseph in 1956

Question 34

What is the topographical variance within Crozes-Hermitage? How does this compare to Hermitage?

Answer 34

There’s a difference between the steep slopes to the north of Tain and the flatter vineyards to the south, which used to be dominated by orchards and farmsteads.

In general the soils are deeper and more fertile than in neighbouring Hermitage and the resulting wines have lower concentration, though max yield is 45hL/ha.

Question 35

What is the general quality and price of Crozes-Hermitage?

Answer 35

Much of the appellation is mid-priced good to very good, but there is also a number of premium, high-quality wines, eg, Jaboulets Domaine de Thalabert.

Question 36

What is typical red winemaking within Crozes-Hermitage?

Answer 36

Carbonic or semi can be used to enhance the fruitiness of some wines to be drunk young, but today this is rare.
Traditional fermentation on the skins is common in wines intended for ageing.
Destemming is widely practiced.
Fermentation is mainly in concrete tanks or steel, with maturation in these vessels or large oak.
Generally, they’re made for early drinking with medium tannins.

Question 37

What is typical white winemaking and typical quality and price within Crozes-Hermitage?

Answer 37

Makes up 9% of production.
Made up of Marsanne and Roussanne, more of the former planted.
Top examples will be aged in old wood, and occasionally a proportion of new barrels.
Good to very good, mid priced to premium, with some outstanding.

Question 38

What is the general topography of Cornas?

Answer 38

A natural south and east facing amphitheatre with some steep slopes. The most southerly red wine appellation in the North.

Question 39

What is the general climate of Cornas, and how does this influence viticulture?

Answer 39

Warm Mediterranean, well protected from cold winds and the excellent aspect means its often the first Syrah to be picked in the north Rhone.

Question 40

What are the legal parameters of Cornas?

Answer 40

Red wine only, 100% Syrah. Max yield 40 hL/ha. 145ha, mostly planted

Question 41

What is the general image of Cornas, how is this achieved, and who is at the forefront of maintaining this reputation?

Answer 41

Tannic intensity. Some producers use small barrels to soften the tannins, but the trend is back towards robust and long-lived wines.
Alain Voge, Vincent Paris and Auguste Clape.

Question 42

What is the typical quality and price of Cornas?

Answer 42

Very good to outstanding, premium to super-premium.

Question 43

What is the location, climate, soil type, varieties and max yields within Saint-Peray?

Answer 43

The most southern.
Slightly cooler climate than its immediate neighbours.
Limestone and granite, ensuring good water holding capacity and drainage.
Marsanne accounts for the vast majority of plantings, with some Roussanne.
45hL/ha.

Question 44

What is typical winemaking with Saint-Peray?

Answer 44

Fermentation in steel or oak barrels, matured in the same or large, old oak.
Higher quality wines are aged on the lees for 10-12 months, with some producers stirring for added body.
Traditional method sparkling is made from the same varieties, although increasingly rare.

Question 45

What is typical quality and price of Saint-Peray?

Answer 45

Good to very good, mid priced to premium.

Question 46

Which wine styles are permitted within Collines Rhodaniennes IGP, and what is its common use case?

Answer 46

Named ‘Hills of the Rhône’, used for red, whites and roses from grapes grown outside of the AOCs of the northern Rhône.
Higher max yields are permitted: 80hL/ha.
Enables producers to make wines from other grape varieties than those permitted in the AOC, and for top producers to make less expensive wines than their AOC wines, typically mid to premium priced.